Braised Lamb Shanks With Rosemary Recipe

Name: Braised Lamb Shanks With Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lamb shanks, external fat trimmed; salt & freshly ground black pepper, to taste; 2 tablespoons olive oil; 2 yellow onions, diced; 2 celery ribs, diced; 2 carrots, diced; 2 cups full-bodied red wine; 1 cup beef stock; 1 tablespoon dried rosemary; 3 garlic cloves, crushed with the side of a knife; 1 bay leaf

Servings: persons

4 lamb shanks, external fat trimmed
salt & freshly ground black pepper, to taste
2 tablespoons olive oil
2 yellow onions, diced
2 celery ribs, diced
2 carrots, diced
2 cups full-bodied red wine
1 cup beef stock
1 tablespoon dried rosemary
3 garlic cloves, crushed with the side of a knife
1 bay leaf

1
Preheat an oven to 350 degrees F.
2
Season the lamb shanks with salt and pepper.
3
In a large, deep saute pan over medium-high heat, warm the olive oil until nearly smoking.
4
Working in batches if needed, brown the shanks on all sides, about 5 minutes total.
5
Transfer to a platter.
6
Add the onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, 3 to 5 minutes.
7
Remove the pan from the heat, add the wine and return the pan to medium-high heat.
8
Bring to a simmer, stirring to scrape up any browned bits from the pan bottom.
9
Add the stock, rosemary, garlic, bay leaf and shanks and bring to a boil.
10
Cover the pan, transfer to the oven and cook until the meat is almost falling off the bone, about 2 hours.
11
Using tongs, transfer the shanks to a large serving bowl.
12
Remove the bay leaf from the cooking liquid.
13
Using a blender or a stick blender, puree the liquid and solids until smooth.
14
Season the sauce with salt and pepper.
15
Pour some of the sauce over the shanks and pass the rest alongside.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lamb shanks, external fat trimmed, salt & freshly ground black pepper, to taste, 2 tablespoons olive oil, 2 yellow onions, diced, and more.

Yes, Braised Lamb Shanks With Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb Shanks With Rosemary

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